Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

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dc.creatorBarbara Celuppi MARQUES
dc.creatorLuiz Mario de Matos JORGE
dc.creatorRegina Maria Matos JORGE
dc.date2014
dc.date.accessioned2026-07-07T04:20:30Z
dc.descriptionThe hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studiedat temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data wellfor all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initialrate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars atthe four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that therewas no significant difference in the deformation force required for all three corn types analyzed with longer hydration period.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940094013
dc.identifier.urihttp://hdl.handle.net/123456789/458340
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.34
dc.subjectAgrociencias
dc.titleHydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties
dc.typeartículo científico

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